My Kitchen: Vegetarian by Pete Evans

Author:Pete Evans
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2016-07-12T04:00:00+00:00

Note: For a lighter filling, bake the potatoes until tender. Scoop out the flesh, then combine with the remaining ingredients.

CHICKPEA AND SWEET POTATO SALAD WITH YOGHURT DRESSING

4–6 SERVES

This delicious salad is so filling that it can be eaten on its own, or you can serve it as part of a Morrocan or Middle Eastern feast. You can play around with substitutions or additions to this salad with ingredients such as pumpkin (winter squash), zucchini (courgette), green beans and carrots. The keys to this dish are to make sure you cook your vegetables so they are tender, and to ensure you are getting the balance of flavours right in the dressing. This is perfect as an accompaniment to a spiced roast chicken, or a harissa-spiced roasted leg of lamb.

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